Ingredients Jump to Instructions ↓

  1. 4 long Chinese eggplants cut lengthwise into quarters

  2. 2 ounces agar-agar strips --

  3. 1 tablespoon toasted sesame seeds (for garnish) --Hunan vinaigrette--

  4. 1 teaspoon grated ginger

  5. 2 garlic cloves -- finely minced

  6. 2 green onions -- finely minced

  7. 1 tablespoon coriander leaves -- minced

  8. 2 tablespoons soy sauce

  9. 1 tablespoon white vinegar

  10. 1 teaspoon Chinese hot chili oil

  11. 1/4 tablespoon sesame oil

  12. 1/3 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preparation : PLACE THE EGGPLANT in a shallow heat-proof dish and steam over high heat for about 20 minutes or until tender. Test with a fork. Remove. When cooled, tear into thin strips or cut into a 1/2-inch cubes. Refrigerate. In a bowl, cover the optional agar-agar with cold water for 10 seconds or until pliable. Drain, cut into 1-inch lengths and refrigerate. In a small bowl, thoroughly mix together the vinaigrette ingredients. Taste for seasoning. Arrange the agar-agar in a shallow platter. Toss the chilled eggplant with the vinaigrette and scatter over the agar-agar. Garnish with a sprig of coriander and the toasted sesame seeds. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK


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